06 Dec Oatmeal Chocolate Chip Muffins
These oatmeal chocolate chip muffins are so delicious! They also happen to be oil-free and contain no wheat! Trust me they don’t skimp on flavour or taste! My kids enjoyed them after school and they are a great breakfast option for busy weekday mornings. Unsweetened applesauce was used to replace the oil and butter in this recipe. Using oats really boosts the fibre and the addition of hemp hearts adds a dose of plant-based protein!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
muffins
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Ingredients
- 1.5 cups oat flour Take regular oats and grind them in a powerful blender until it reaches a fine consistency.
- 1 cup rolled oats
- 2 tbsp rolled oats reserve to top each muffin before adding to the oven
- 1 cup unsweetened applesauce
- 2 large eggs
- 1/3 cup maple syrup
- 3/4 cup milk of your choice
- 2 tsp vanilla
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Ingredients
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Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl add the oat flour, rolled oats, cinnamon, baking soda, baking powder and salt.
- In a seperate bowl prepare the wet ingredients. Add maple syrup, beaten eggs, vanilla, applesauce. Mix to combine.
- Add the dry ingredients to the wet ingredients and mix until it is incorporated.
- Allow the batter to sit for 5-10 min to soak up the oats.
- Fold in 1/3 cup of mini or regular semi-sweet chocolate chips and add in 1/4 cup of hemp hearts. You can also swap in walnuts for the hemp hearts.
- Scoop the batter into greased or lined muffin tins and top with the reserved 2 tbsp of oats to sprinkle on top of each muffin.
- Bake at 350 for 20-22 minutes until a toothpick is inserted in the center of the muffin and it comes out clean.
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